Makes 4 servings
- 1 tablespoon vegetable oil
- 1 pound (454 gr) medium-size raw shrimp, peeled and deveined
- 1 clove garlic, chopped
- 2 tablespoons grated, pared fresh ginger
- 1 jalapeno pepper, seeded and chopped
- ¾ cup coconut milk
- 1 teaspoon grated lime rind
- ¼ teaspoon salt
- 1 red apple, cored and cubed
- Red lettuce leaves
- 1 sweet red pepper, cored, seeded and cut into squares
- 3 green onions, sliced
- 3 stalks celery, diagonally sliced
- 1 teaspoon lime juice
- ½ cup roasted peanuts
- Heat oil in skillet over medium heat.
- Add shrimp ; cook, covered, 4 to 5 minutes or until opaque, turning halfway through cooking.
- Remove shrimp with slotted spoon to bowl.
- Add garlic, ginger, and jalapeno to skillet ; cook 1 minute, stirring.
- Stir in coconut milk, lime rind and salt, pour over shrimp and stir in apple, cover and refrigerate at least 3 hours.
- Arrange lettuce leaves on serving platter, arrange red pepper, green onion and celery on top.
- Spoon shrimp and apple with slotted spoon onto platter.
- Stir lime juice in coconut milk mixture and pass separately.
- Garnish salad with peanuts.
BON APPETIT
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